Ingredients
300 g (about 10.5 oz) cleaned mustard greens, 100 g (about 3.5 oz) fresh soybeans, 50 g (about 1.75 oz) roasted peanuts, and 50 g (about 1.75 oz) shredded shiitake mushrooms.
Seasonings
a pinch each of shredded ginger and sugar, 1 teaspoon salt, 1 tablespoon chicken bouillon powder, and 2 tablespoons vegetable oil.
Steps
1. Blanch the mustard greens in boiling water, then remove and shred into strips; cook the edamame in boiling water until tender.
2. Heat oil in a wok or pan over medium-high heat, add shredded ginger and stir-fry until fragrant, then add the mustard greens and stir-fry until cooked through, and transfer to a serving plate.
3. Cook the shredded shiitake mushrooms until tender, then place them on top of the mustard greens. Add the edamame, sprinkle with salt, chicken bouillon powder, sugar, and peanuts, toss everything together, and serve on a plate.